Nuts
Skin
Pine-nut skin, or thin seed coat, is the light membrane on kernels after shelling. It is usually pale and subtle compared with dark almond pellicles, adding only mild colour and little bitterness. Most pesto and pastry uses leave it on; aggressive blanching is uncommon because the kernels are so soft and oily. The coat is edible and papery—nothing like the hard outer shell. Heavy skin dust can slightly dull a bright green pesto if you are purist about colour; sieving is rarely necessary for home batches. Fresh skins smell like the nut; musty flecks mean the bag stored badly. Home kitchens almost never remove pine-nut skins as a separate step. Choosing skin-on is the default; any cleaning is about removing shell grit, not cosmetics.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 38.4 g
- Saturated Fat 2.99 g
- Trans Fat 0 g
- Monounsaturated Fat 16.2 g
- Polyunsaturated Fat 19.2 g
- Cholesterol 0 mg
- Sodium 4.84 mg
- Salt 0.01 g
- Total Carbohydrate 41.6 g
- Dietary Fibre 7.4 g
- Total Sugars 3.6 g
- Complex / starch 6 g
- Protein 9.41 g
- Water 6.61 g
- Energy 550 kcal
- Water 6.61 g
- Carbohydrates 41.6 g
- Protein 9.41 g
- Fat 38.4 g
- Saturated Fat 2.99 g
- Monounsaturated Fat 16.2 g
- Polyunsaturated Fat 19.2 g
- Omega-3 1.54 g
- Vitamins 94.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.17 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 2.35 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 17.2 µg
- Vitamin B9 — Folate 45.5 µg
- Vitamin C 2 mg
- Vitamin E 5.59 mg
- Vitamin K 5.5 µg
- Minerals 356 mg
- Major Minerals 355 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.17 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 2.35 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.17 · vitamin-b7-biotin: 17.2 · vitamin-b9-folate: 45.5 · vitamin-e: 5.59 · vitamin-k: 5.5 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Mediterranean peoples harvested stone-pine seeds as a valued oily food.
Roman-era cookery used pine nuts in sauces and stuffed dishes.
Global trade mixed Mediterranean and Asian pine-nut species for different price points.
Pesto culture and Chinese supply chains dominated everyday pine-nut commerce.